Go Back

Cashew Cream Recipe

Print Recipe
This cashew cream recipe is a staple in vegan cooking. Use it for a creamy addition to soups like my Vegan Tortellini Soup, as the base for a creamy pasta sauce, a spread on toast, or the base of a creamy salad dressing. 
Course Basics
Keyword cashew cream, homemade vegan cream, plant based cream, vegan basics, vegan cream, vegan essentials
Prep Time 5 minutes
Soaking time 1 hour
Servings 8
Calories 94
Author carleigh

Equipment

Ingredients

  • 1 cup cashews raw
  • ½ cup water see instructions
  • ½ lemon juiced
  • ¼ tsp salt

Optional

  • 1 clove garlic for savoury dishes
  • 1 tsp maple syrup for sweet dishes

Instructions

  • Add the cashews to a bowl with boiling hot water. Allow to soak for at least 10 minutes, and up to an hour. Drain, reserving half a cup of the water to blend. 
  • Combine all listed ingredients in a blender until smooth. Add a clove of garlic if savory, and a teaspoon of maple syrup for sweetness. 
  • For an easy salad dressing, take 3 tablespoons of cashew cream, and dilute with 1 tablespoon of water, 1 tablespoon vinegar and 1/2 teaspoon dried parsley.

Nutrition

Calories: 94kcal | Carbohydrates: 6.2g | Protein: 3g | Fat: 7.1g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 3.8g | Sodium: 75.6mg | Potassium: 119.2mg | Fiber: 0.7g | Sugar: 1.6g | Vitamin A: 1.5IU | Vitamin C: 3.8mg | Calcium: 9.8mg | Iron: 1.1mg